Blueberry Course Dessert Recipes

Easy Blueberry Swirl Cheesecake

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Blueberry Swirl Cheesecake is a dreamy, creamy dessert that will rival any bakery cheesecake! The buttery shortbread cookie crust compliments the thick, tangy, sweet cheesecake to create a drool worthy piece of dessert heaven!

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With the proper kitchen accoutrements and helpful tips and tricks, bakers with any level of baking experience can create delicious cheesecakes. Nothing beats the rich, dense, smooth & creamy texture of a baked cheesecake. The light mousse-like texture of a no-bake cheesecake is certainly delightful, however it is not truly cheesecake to me.

A Baker’s Kitchen

Baking has become a big hobby for me, I love getting in the zone and creating something yummy. Baking relaxes me and then there is a delicious outcome to enjoy. Having a kitchen well stocked with the gadgets and baking supplies will make baking enjoyable for you as well. Small investments make it easy to prepare quality desserts easily.

If you plan to do any significant baking, invest in a quality stand mixer. It will change your baking life! Although a little pricey, a Kitchenaid stand mixer is the Cadillac of mixers!

A good spring form pan is essential when baking cheesecake. A 9 inch is fairly standard for most recipes. This is the spring form pan I use and I always have perfect release and beautiful cheesecakes!

A roasting pan large enough to place your spring form pan in is needed to be able to bake the cheesecake in a water bath. Baking without a water bath can result in the cheesecake baking unevenly, with cracks in the surface, and a potential for sinking in the middle or a lopsided top. The steam from the water bath prevents the oven from becoming too hot and bakes the cake slowly.

Perfect Cheesecake Technique

  • Time: The best tip for perfect cheesecake is time. Don’t be in a rush. Cheesecake needs to bake undisturbed, rests in the oven to finish baking, cool completely before chilling and then chills in the fridge overnight. You can’t rush good results.
  • Ingredients: Allow your ingredients to come to room temperature. The ingredients will incorporate with each other more consistently and prevent lumps in the cheesecake.
  • Crust: Create an even crust that is firm and will hold together when serving and eating. Spread the crumb mixture into the bottom of the spring form pan. I use a metal measuring cup to press the crumb mixture down evenly around the pan to create a firm base for the cheesecake.
  • Temperature: Leave the cheesecake undisturbed while baking. Sudden changes in temperature can result in cakes in the surface of the cheesecake.
  • Resting Time: Don’t rush the time. Allow the cheesecake to sit in the hot oven for an hour after baking. Don’t peek! Leave the door shut and wait for the big reveal! Allow the cheesecake to cool completely prior to chilling. Not allowing to cool will result in sweating while in the fridge, or can cause cracking.
  • Chilling Time: Allow the cheesecake to chill for at least 5 hours, however overnight is better. This allows the cheesecake to firm properly and cut cleanly while serving.

Easy Ingredients

Blueberry Swirl Cheesecake

Blueberry Swirl Cheesecake fruity swirl comes from blueberry preserves. Preserves swirled into this cheesecake gives it that wow factor and a delicate fruity flavor. I use a prepared blueberry preserve for ease of swirling. I love this brand!

Cheesecake Crust

For the shortbread cookie crust, I use Lorna Doone® Shortbread Cookies. The sweet buttery flavor is perfect for a shortbread cookie crust.

Blueberry Swirl Cheesecake

Easy Blueberry Swirl Cheesecake

Blueberry Swirl Cheesecake pairs together buttery shortbread cookie crust with sweet, wild blueberry in a rich, decadent cheesecake!
Cook Time2 hours
Course: Dessert, Sweets
Cuisine: American
Keyword: Blueberry, Cheesecake, Cream Cheese, Dessert, Homemade, Shortbread
Servings: 12

Ingredients

Shortbread Crust

  • Cup Crushed Shortbread Cookies
  • 6 TBSP Butter Melted

Cheesecake Filling

  • 24 Ounces Cream Cheese Softened
  • 1 Cup Granulated Sugar
  • 1 Cup Full Fat Sour Cream Room Temperature
  • 2 TSP Vanilla Extract
  • ½ TSP Almond Extract
  • 3 Large Eggs Room Temperature
  • ½ Cup Blueberry Preserves

Instructions

  • Preheat oven to 350°F and move oven rack to third lower position.
  • Spray a 9 inch spring form pan with nonstick spray. Wrap the bottom and sides tightly with aluminum foil. Pull a small bit up inside the pan to ensure it remains tightly wrapped while baking.
  • In a food processor, crush shortbread cookies into crumb. Alternatively, place cookies in a resealable bag and crush with a rolling pin until fine crumbs.
  • In a bowl, combine cookie crumbs with melted butter and mix until well combined.
  • Press the cookie crumb mixture into the bottom of the spring form pan. Crust will be thick. Press some up the sides of the pan if desired (I prefer crust only on the bottom). Tip: Use the bottom of a metal measuring cup to press down for a firm crust.
  • Bake crust for 7 minutes. Allow to cool while preparing the cheesecake filling.

Cheesecake filling

  • In a stand mixer, cream the cream cheese and sugar on medium speed until smooth and creamy. Allow to mix for about 3-4 minutes for the best consistency.
  • Add the sour cream and vanilla. Mix well.
  • Remove bowl from mixer and add in the eggs one at a time. Mix by hand until just combined. Whipping eggs into mixture can create too much air and cause cracking to the surface of the cheesecake.
  • Pour cheesecake mixture into the cooled crust.
  • Drop spoonfuls of blueberry preserves into the cheesecake. Using a knife, swirl the preserves into the batter by alternating vertical lines with horizontal lines.
  • Place spring form pan into the roasting pan and place in the oven. Fill with enough hot water to cover about 1 inch of the base of the pan.
  • Bake undisturbed for 1 hour until the edges are set, but the center still jiggles. Leave cheesecake in the oven with the door shut for 1 additional hour.
  • Remove from oven and allow to cool completely at room temperature.
  • Refrigerate overnight. Run a thin knife around the edge of the pan and then release the spring form pan to remove. Place on a serving platter. Enjoy!

Baked cheesecake is not difficult. Delicious result yield from good technique and yummy ingredient combinations. Everyone can make a bakery quality cheesecake with a little coaching!

Blueberry Swirl Cheesecake pairs some of my favorite flavors, shortbread cookie, sweet wild blueberries, with rich decadent cheesecake. Elegant and delicious, you won’t be able to stop at one piece.

Live fully, eat well, bake desserts!


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